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 Post subject: Re: What size Mac Pro Chef knife should I get?
PostPosted: Mon Dec 30, 2013 2:05 am 
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Joined: Tue Feb 05, 2013 6:00 pm
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Chris, you might want to check out the Sakai Takayuki Grand Cheff:http://www.chefknivestogo.com/satagrch24gy.html. It's got better steel than the Mac Pro IMO. They also have a Wa handled version: http://www.chefknivestogo.com/wagyuto.html.


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 Post subject: Re: What size Mac Pro Chef knife should I get?
PostPosted: Mon Dec 30, 2013 3:21 am 

Joined: Sun Nov 10, 2013 1:38 pm
Posts: 13
SteveG wrote:Chris, you might want to check out the Sakai Takayuki Grand Cheff:http://www.chefknivestogo.com/satagrch24gy.html. It's got better steel than the Mac Pro IMO. They also have a Wa handled version: http://www.chefknivestogo.com/wagyuto.html.


Wow - like the looks and specs of that one. Thanks! Deeper down the rabbit hole I go. Starting to get paralysis by analysis.

I'm intrigued by the Wa handle. I've never used one.


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 Post subject: Re: What size Mac Pro Chef knife should I get?
PostPosted: Mon Dec 30, 2013 4:31 am 
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Joined: Thu Nov 22, 2012 4:17 am
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I would get a Kohetsu seven days a week and twice on Sunday before a Grand Cheff. Better steel, better grind, better cutter.

http://www.chefknivestogo.com/rikoaosu24gy.html



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 Post subject: Re: What size Mac Pro Chef knife should I get?
PostPosted: Mon Dec 30, 2013 1:08 pm 
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Chris - if you are open to using a Wa handle, then your options have just expanded exponentially :-). For me, make the transition was easy and now I prefer Wa handles.

In a nutshell, Wa handles are usually much lighter than Western handles with a full metal tang. This makes the entire knife lighter and brings the balance point forward of the handle/knife junction vs. most Western handled knives where the balance point is normally right at the bolster or slightly back of that. If you use a pinch grip (which I do), the forward balance point on the Wa handles knives is closer to right where you pinch the blade. This makes for a very nimble feel in the hand.
If you use a racket grip and don't intend on learning a pinch grip, the Wa handled balance point will feel much different than the Western handled knives you've used. That's not necessarily good or bad, just different. Some people like the weight forward feel on the blade for more cutting power.

The knife Jeff B. mentioned is a great choice in a Wa handle and I agree - it's a better knife.

Check out the first part of the 2nd video on Mark's education page: http://www.chefknivestogo.com/kiknedvi.html where I discuss handles. This might help.

Let us know - Wa or no Wa :-).


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 Post subject: Re: What size Mac Pro Chef knife should I get?
PostPosted: Mon Dec 30, 2013 2:04 pm 

Joined: Sun Nov 10, 2013 1:38 pm
Posts: 13
Thanks for the advice and information - very much appreciated. I think I would like to try a wa handle - it would be fun to learn something different, and to be honest, I like the looks. I have a hard Wustoff Classic santoku with a western handle so having something with a wa handle is something I would like to try. I am using the pinch grip more than the baseball one - just feels better in my hand that way. So the better balance of the wa is something I am excited to try.

So, wa then. But given that I am a beginner, with limited knife skills (for now), should I be considering some of these "laser" type knives? Is there another stainless or clad knife with a wa handle that would work for me? The Richmond Kohetsu, Kikuichi TKC, Masamoto, Konosuke, Sakai (though that seems to be not as well recommended) are some of the ones I have seen/ researched. I guess the MAC is out of the picture. I should also include that I am right handed and would like to keep the price below $200 but not firm on that.


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 Post subject: Re: What size Mac Pro Chef knife should I get?
PostPosted: Mon Dec 30, 2013 3:13 pm 
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OK Chris - the Kohetsu Jeff mentioned above might be one of the best values on the CKTG site right now. It's an awesome knife. Do know that it's got a carbon steel core with stainless cladding on both sides. This means that core steel at the edge is reactive and should not sit too long with moisture on the blade. You'll need to wipe it before setting the knife down between tasks and clean/dry well after you're done.

If you want a fully stainless blade that doesn't need the immediate upkeep of carbon steel, then the Sakai Takayuki Wa Damascus: http://www.chefknivestogo.com/satadagy240.html might be a good option. It's got really nice stainless steel that sharpens pretty easily, and it's a real looker in person :-).

The Richmond Laser AS 240 Gyuto: http://www.chefknivestogo.com/rilaaosu24gy1.html is a super knife as well. It's thinner right at the edge than the other two, but you'll need to take extra care of that thinner edge w/proper technique.

Remember any of the Japanese knives with harder steel and thinner blades require good cutting technique on your part to keep from chipping/damaging the blade. Watch some of the videos on the Kohetsu product page or the Hiromoto Santoku product page: http://www.chefknivestogo.com/hisakn19.html for good examples of proper technique. The main thing is to not torque the blade and apply side force to that thin edge while cutting. Don't cut frozen foods, bones, etc. Use poly or wood cutting boards. End grain wooden boards made of hard maple, walnut, or cherry tend to be the easiest on knife edges. Also, store the knife so it's edge doesn't get banged around on anything else - knife block, drawer knife organizer, magnetic strip, or saya (sheath) are all good ways to go.


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 Post subject: Re: What size Mac Pro Chef knife should I get?
PostPosted: Mon Dec 30, 2013 3:38 pm 

Joined: Mon Nov 18, 2013 5:44 pm
Posts: 633
One nice thing about using a pinch grip is that handle style becomes less of an issue from a comfort standpoint, but I haven't had any issues with the oval style wa handles being uncomfortable with home use when gripping just by the handle anyway. I'm sure it is one of those personal preference things at that point. But yeah, given that I normally use the pinch grip handle comfort doesn't really enter into it for me so I go with the one that has a look I prefer, the wa handle. ;)

The balance point being more towards the pinch grip is definitely a good benefit of a wa handle though as well as some of the light weight knives that can be achieved when using them.

As far as a beginner with laser type knives, I don't really think that is a big concern. It is more about how it will be used and what you like in a knife. I want a Goko because it has a good thick spine, seems to be a strong knife, but has a thin grind behind the edge so it cuts well. That's just what I want. If you want a nice, thin laser knife, get one! lol Anything that might damage a laser knife would likely damage a Goko as well. You won't break it unless you abuse it, just like any other knife. No frozen foods, bones, or really hard stuff like a pineapple husk. Those requirements pretty much stand with all "normal" Japanese chef's knives. If you need to cut that type of stuff there are purpose built knives for those tasks like this 240mm Tojiro DP western deba, or "Orc sword" as Steve called it elsewhere, lol: http://www.chefknivestogo.com/todpwede24.html

Yep, it's almost a pound of VG10 goodness, ready for the next war in Middle-Earth. ;) lol


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 Post subject: Re: What size Mac Pro Chef knife should I get?
PostPosted: Mon Dec 30, 2013 4:19 pm 
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Good points Def! Yes, for the heavy duty stuff, just drag out the Euro steel you already have and go to town :-).

The reason I bring up the technique issue is that many people (not saying Matt necessarily :-)) have developed bad habits using knives that can take more abuse. When I see what friends/family do to/with their knives I know they're not getting anywhere near mine - ever :-).


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 Post subject: Re: What size Mac Pro Chef knife should I get?
PostPosted: Mon Dec 30, 2013 4:40 pm 

Joined: Mon Nov 18, 2013 5:44 pm
Posts: 633
Yep, the good ol' sharpened pry bar technique... or cutting stuff on a ceramic plate... that one makes me cringe with my cheaper knives... lol


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 Post subject: Re: What size Mac Pro Chef knife should I get?
PostPosted: Mon Dec 30, 2013 6:07 pm 
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Now that this just hit the shelves, all bets are off! http://www.chefknivestogo.com/goko.html



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